Hmmm - good idea, and I like the term "flavor vision"! The trick is, do you blend for consistency, or to make the best blend possible in terms of fulcilling your idea: I say it is the later ... or more specifically, I think the later is more important than the former, or you will just end up with an average cup. So the v 3.7 etc makes a lot of sense. But where do we start? You know, I though Peets had tried to marry color and shapes to blends, but when I tried to figure out there "system" it seemed to be pure ornament. Check it out on their web site... its a bit hard to find, lemme see, i think the url is, oh yeah, coffee.com (joke) tom Tom Douglas Strait wrote "I think it a rather challenging enterprise to maintain a flavor vision..." The phrase "flavor vision" reminded me of an idea I was entertaining yesterday. I think Douglas meant it in a different sense and I don't mean to change the subject of his post...whether my idea is even original I really don't know, but bear with me. I think it would be interesting to represent coffee flavor profiles graphically with color, where the flavor of coffees would be represented by, say, a rectangle or oval. Filling out the inside of these shapes would be colors and shapes that might resemble something like national flags. For example, my graphical representation of the Kenya lot 405 would look something like two medium-brown-colored blocks bisected by a golden stripe; the challenge is to apply visual imagery to your sense of taste. To me the Kenya 405 tastes even and "brown" with a middle segment of lighter (golden) character. If there were a chocolatey undercurrent, the flag might have a horizontal stripe running along the bottom. The flavors of the Harar Lot 30 might equate to a gradual left-to-right fade from dark geyish-brown to blue or lavender. See what I mean? Am I totally of my rocker or does this seem like it might be a fun (if highly subjective & completely pointless) exercise? TO in VA On 7/21/06, Douglas Strait <dougstrait> wrote: I am a fan of several of the SM blends. I have been buying Tom's Moka Kadir blend almost from the start of my homeroasting and more recently have also come to appreciate the Puro Scuro blend. I think it a rather challenging enterprise to maintain a flavor vision [an oxymoron if I ever hear, saw, tasted? one] of a specific flavor profile as your blending feedstock coffees vary over time. I do chuckle a bit when I see that Tom's cupping reviews for these two blends have remained unchanged for years even though surely what is being shipped has none of the specific lots of blending components that he cupped. What I think would be a nice addition to the descriptions of these blends would be the addition of a Version number that would be incremented each time the source of one of the major blending constituents changes, e.g., Moka Kadir Ver 37.